Rib, Roast and Rum, Aug 30 @ 22 Hopefield Ave

Join me and a group of foodie friends who will be sinking our teeth into an array of scrumptious dishes at the all-you-can-eat Rib, Roast and Rum food event later this evening at 22 Hopefield Avenue, Kingston. 

Rib, Roast and Rum flier

Quite an appealing line-up they have!

Rib, Roast and Rum Menu

This time around, Acmatic will be performing. It really doesn’t get much better than that. Get your tickets beforehand and come out in drones! 

See ya!



Ground Pork and Beef Whole Wheat Wrap

Minced meat is one of the quickest and easiest ingredients to work with when you are pressed for time. It’s also very versatile as it lends to an array of dishes: it can transformed into a scrumptious batch of meatballs, a juicy platter of burger patties, a succulent meatloaf, or a delectable filling for pot pies, wraps, etc. Truth be told, I had originally planned to try my hands at making homemade pork and beef burgers, but then I realized I forgot to pick up hamburger rolls. The next best bet was meatballs, but I didn’t have any tomato sauce. Then it popped in my head to make a sort of wrap.

I can’t recall working with minced meat in the past so I was a little sceptical of how things would turn out. In the end, the dish was a great success and the medley of flavours and textures worked well. I must say that I used a bunch of different spices and herbs. If you’re not into spicy foods for whatever reason, I advise cutting back on some of the spices, especially those that would cause some heat (cloves, black pepper, ginger, cumin).

Ground beef & pork – Ingredients

  • ¾ lb. ground beef
  • ¾ lb. ground pork
  • 3 garlic cloves, finely chopped
  • 3 sage leaves, chopped
  • 1 onion, finely chopped
  • ½ tsp. black pepper
  • ½ tsp. celery salt
  • ½ tsp. regular salt
  • ⅛ tsp. ground cloves
  • ½ tsp. ground coriander
  • ¾ tsp. paprika
  • ½ ground pimento
  • ¼ tsp. ground cumin
  • ¾ tsp. rosemary
  • 1 tsp. dried cilantro
  • Zest of one lime
  • Juice of one lime
  • 1 tsp. Worcestershire sauce
  • 1 tsp. balsamic vinegar
  • 1 tsp. olive oil for sauteeing


  1. Ensure ground pork and beef is fully defrosted.
  2. In a large skillet, heat olive oil on medium heat and sauté onion, garlic and sage leaves for 1 minute.
  3. Combine remaining herbs and spices with ground meat and add to hot skillet. Stir to combine and allow to cook for 7 to 8 minutes or until meat is fully brown and liquid evaporated.
  4. Add fresh lime juice and balsamic vinegar and stir to combine. Cook for an additional 2 minutes or until liquid had evaporated.
  5. Remove from heat and set aside.

Serves 6.

Fillings - beef and pork wrap

Fillings – Ingredients

  • carrot, finely shredded
  • olives
  • sushi ginger
  • bell pepper, julienned
  • banana peppers, roughly chopped
  • tomatoes, quartered
  • cheese, shredded [I used mild cheddar, but you can use your choice of favourite cheese(s)]
  • cucumbers, cut into half moons

plated ground beef and pork

Method for assembling wraps

(I used whole wheat 6″ wraps)

  1. Warm the wraps in an oven for 1-2 minutes. (Ensure to not overheat as the wraps will dry out and get crispy, and will tear while rolling)
  2. Add your fillings of choice to wrap and roll, ensuring not to overfill the wrap.
  3. Insert toothpicks at either ends of the rolled wrap and cut on the diagonal in the centre.
  4. Enjoy immediately.
ground pork and beef plated in a glass

What do you guys think of this plating of the ground pork and beef?

The dish made a pretty tasty Monday night, post-gym dinner. You can have fun with whatever fresh veggies you have available.

finished dish - ground beef and pork whole wheat wrap

I love to squeeze a few drops of fresh lime juice just before I eat them, for an added brightness and to help cut the richness of the meat.

Live. Love. Eat.


Dinner at Tassia’s

When friend-and-fellow-foodie Tassia tweeted that she was about to cook up a storm and was looking for dinner guests, I bit the bait and went right in.


I turned up with wifey Kristal and an empty stomach, ready to devour whatever Tas had in store for us. However, I was refused access into the kitchen and was told to hold my corners. Lol.



The night was spent chatting away over endless glasses of wine and delectable eats. We started out with a nice bottle of perfectly chilled Yellow Tail Moscato and nibbled away at aperitifs of pepper-stuffed olives, plantain chips, and French macaroons.


Aperitifs: Pepper-stuffed olives, French macaroons, plantain chips, Moscato

And a very luxurious Quiche Lorraine made by some French friends that were visiting her.

quiche lorraine

Quiche Lorraine

But the highlight of the night was Tassia’s chunky chicken penne alfredo. I’ve got to admit it was one of the best pasta dishes I’ve had. Perfectly cooked penne with just the right amount of cream, seasoning, and plumped chunks of chicken breast fit for meat lovers, aka me.

Chunky chicken penne pasta

My sage worked well, too.


By this time we were well on our way with the second bottle of wine.

J. Moreau & Fils Chablis

Second bottle, J. Moreau & Fils Chablis

Oh, I almost forgot the scrumptious garden salad which started the entrée round. The freshest medley of lettuce, olives, carrots, bell peppers, sweet corn and raisins, topped with grated white cheddar and drizzled with a divine balsamic vinaigrette, one of my fave salad dressings. This definitely cleansed our palates and prepared our tastebuds for the rich, impending penne alfredo.

Garden Salad


The night ended with a reminder that the following day was a workday. #womp Nonetheless, everyone was pretty buzzed to even be bothered. All in all, it was a great night spent with great friends, great food, and yes, great wine.

Live. Love. Eat.


Why I Cook

Whenever I am asked how I learned to cook, it usually springboards into a full-fledged conversation about my (long-term) relationship with food. You’ll listen to an excited Stephen speak about the humble beginnings beside Mom’s side in the kitchen, to being forced to cook for himself during university, to his travelling and being inspired by some of the world’s best cuisines. Then you’ll hear of what could be deemed the (current) pinnacle of his culinary journey: his own food blog. So, what fuels my drive to cook? Glad you asked.

My Zen There are a few things in life that soothes me and gives me an endorphin rush at the same time. While running can be described as one of those things, some of my deepest logic and life-defining decisions are conjured up alongside culinary creations in the kitchen. Time seems to go at my own pace, by my rules. I am numb to the troubles of the world.

"I like cooking with wine. Sometimes I even add it to the food."

“I like cooking with wine. Sometimes I even add it to the food.”

Taking Control

I am a Scorpio. There’s a constant need to be in control, whether I’d like to or not. In the kitchen I am king. It’s exhilarating to realise that you are the sole determining factor of the fate of the dish you are preparing. That you have the power to give purpose to a few ingredients and create something delicious, is quite an adrenaline kick. Well, for me at least. Cooking also puts me in control of my nutrition. Today I am MUCH more conscious of what I eat, and more often than not, you can’t tell what’s in that heavenly bowl of alfredo or that scrumptious burger. Sigh. It feels good being in control.

Rebel with a cause

With cooking, I can unleash the rebel inside (Remember, I am a Scorpio). When I cook I don’t rely on rules and recipes, but on instinct and impulse. Even if I draw on inspiration from a Food Network episode, what’s created in the end is distinctively and instinctively mine.

My official food taster and bestie, Corve

My official food taster and bestie, Corve aka Sayton.

Food, etc.

There’s no doubt that I love food. But funny enough, I am most-times excited about cooking food, rather than eating it. That I almost always lose my appetite after cooking a meal is even creepier, regardless of how hungry I was at the beginning. Nonetheless, it’s the process of eating and everything involved that fuel my love for food. There’s a symbiotic relationship between cooking and the rest of my passions. For example, I love to travel and experience different cultures. Cooking allows me to relive this the moment I decide to set foot into my kitchen. I can instantly be teleported to my time spent in Colombia by whipping up a fresh batch of salsa, or to my childhood by prepping an all time family fave of baigan choka (roasted aubergines) with roti.

Pumpkin Takari, a signature dish from my childhood

Pumpkin Takari, another signature dish from my childhood


I swear, there is no better feeling than watching your guests enjoy every last morsel you prepared for them. Every time I cook for friends and loved ones, I eagerly await their feedback. And sure as hell, I am going to ask for it if its not forthcoming. It usually is. But it isn’t solely for the enjoyment that comes from the countenance of a satisfied guest.


Akilah, friend and fellow foodie, enjoys her own batch of my 5-spice sorrel jam.

Cooking is a perfect avenue for me to display my affection and compassion towards others; it’s an outlet to share a part of me: my culture and heritage, my experiences and knowledge. Cooking is an act of love. The fact is I love to entertain, and what better way to do it than cooking?  Friendships have been created and strengthened over many a dish; secrets shared over dinner wine; and memories indelibly etched in hearts and minds alike of meal time well spent. Good food, good friends, what else can a guy ask for?

Cooking with friends

Indeed by now, food – and everything related – is ingrained  into my genetic (instinctual?) coding. It’s a part of everything me. It’s who I’ve become, and that won’t be changing any time soon. I’ve come to appreciate food and its journey from farm to plate. Cooking is but one way I get to explore my passion for food. Traveling is another. Writing (blogging), another.

What’s your reason for cooking?

One love,